Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Song-Hee Moon"'
Autor:
Song-Hee Moon, Hae-Choon Chang
Publikováno v:
Foods, Vol 10, Iss 5, p 978 (2021)
Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity
Externí odkaz:
https://doaj.org/article/78de09b2a6fb457681bf5f33fa85bda3
Publikováno v:
The Korean Journal of Community Living Science. 30:543-551
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::719e3333955f4553898db2b6d597f990
https://doi.org/10.7856/kjcls.2019.30.4.543
https://doi.org/10.7856/kjcls.2019.30.4.543
Publikováno v:
The Korean Journal of Community Living Science. 30:327-339
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a37de2cbdfea1b45bc06cf78a560a099
https://doi.org/10.7856/kjcls.2019.30.3.327
https://doi.org/10.7856/kjcls.2019.30.3.327
Publikováno v:
The Korean Journal of Community Living Science. 30:33-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::992b72a465749d549c7c9975753829ad
https://doi.org/10.7856/kjcls.2019.30.1.33
https://doi.org/10.7856/kjcls.2019.30.1.33
Autor:
Hae-Choon Chang, Song-Hee Moon
Publikováno v:
Foods
Foods, Vol 10, Iss 978, p 978 (2021)
Volume 10
Issue 5
Foods, Vol 10, Iss 978, p 978 (2021)
Volume 10
Issue 5
Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ee948ec585b1445ddb1016179d8d880
http://europepmc.org/articles/PMC8144953
http://europepmc.org/articles/PMC8144953
Publikováno v:
The Korean Journal of Community Living Science. 29:333-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e48639cb791edf56550bf25f2620000
https://doi.org/10.7856/kjcls.2018.29.3.333
https://doi.org/10.7856/kjcls.2018.29.3.333
Publikováno v:
The Korean Journal of Community Living Science. 29:49-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdd8d78d60304e06b4c99fae8907b0e1
https://doi.org/10.7856/kjcls.2018.29.1.49
https://doi.org/10.7856/kjcls.2018.29.1.49
Publikováno v:
LWT. 88:181-188
Among 171 lactic acid bacteria (LAB) strains isolated from kimchi, the following three were selected: Leuconostoc citreum GR1, which has bacteriocin-enhancing activity, L. citreum C2, which produces mannitol but has no bacteriocin-enhancing activity,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50aa9de1e26445b5b7a92429d4d1ef69
https://doi.org/10.1016/j.lwt.2017.10.009
https://doi.org/10.1016/j.lwt.2017.10.009
Publikováno v:
Food Science and Biotechnology. 24:1797-1804
Lactobacillus sakei SC1 was used as a starter for mukeunji and showed a high NaCl tolerance and moderate growth even at an initial pH of 4.0. These are fundamental characteristics for a mukeunji starter. SC1 kimchi was prepared using Lb. sakei SC1. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b377e53fbc7930454f1136ed95d90c58
https://doi.org/10.1007/s10068-015-0234-5
https://doi.org/10.1007/s10068-015-0234-5
Publikováno v:
Food Science and Biotechnology. 23:489-497
Yeasts were isolated from over-ripened kimchi and identified. Isolates were identified as Pichia kudriavzevii, Kazachstania servazii, Kazachstania exigua, Kazachstania bulderi, and Rhodotorula mucilaginosa. Among the isolates, P. kudriavzevii GY1 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b596a70105aadb564bd152d1022de4da
https://doi.org/10.1007/s10068-014-0067-7
https://doi.org/10.1007/s10068-014-0067-7